Preheat oven to 200 degrees.

Use hand mixer or stand mixer to whisk the egg whites until soft peaks form.

Add the sugar 1-2 tablespoons at a time, while continuing to whisk.

Turn speed to high and continue to whip until stiff peaks develop. The meringue will be shiny and so stiff that it won't move from the bowl or whisk attachment when turned upside down.

Remove bowl from mixer and fold in the vanilla, cornstarch.

Trace a 6-inch circle on a piece of parchment paper as a guide. Place parchment paper (pencil side down) on a baking tray.

Stack meringue on top of parchment paper. Try to stay within the circle guide.

Use a spatula to shape the meringue.

Use spatula to scrape creases into the meringue all the way around the mound. Refer to blog photos.

Bake for about 1 hour.

Allow baked Pavlova to cool completely in the oven for an additional two hours or overnight. Handle with care.

Carefully slide empty meringue onto a cake stand or serving tray. Handle with care, the Pavlova is extremely fragile.

Fill center cavity with a cup of lemon curd. Carefully spread inside the base.

Add about 2 cups of whipped cream.

Wait to add the berries, cream and/or curd until ready to serve.

After adding assorted berries, dust the top of the Pavlova with confectioner's sugar.

Serve. Watch the smiles.

Enjoy.